The modern cook : containing instructions for preparing and ordering publick entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also the least Expensive Methods of providing for private Families, in a very elegant Manner. New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before publish'd. Adorn'd with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange. In three volumes.

Format:

Book

Author/Creator:

La Chapelle, Vincent.

Series:

Eighteenth century collections online. Part 1.

Language:

English

Subjects (All):

Cooking, English.

Physical Description:

3v.,plates,tables ; 8⁰

Edition:

The second edition ..

Place of Publication:

London : printed for Thomas Osborne, in Gray's-Inn, MDCCXXXVI. [1736]

System Details:

Mode of access: World Wide Web.

text file

Notes:

A reissue of the original edition of 1733, with cancel titlepages.

Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements. s2009 miunns

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T5927.

OCLC:

642638635

Access Restriction:

Restricted for use by site license.